Instructions: Place the apples in a heavy saucepan with 1/2 cup of the bourbon. Cover and simmer over low heat, stirring often, for about 15 minutes.

Add the cranberries, sugar and raisins; cook 10 minutes longer or until the cranberries pop.

Remove from heat and stir in the butter and remaining 1/2 cup of bourbon. Serve hot or cold or at room temperature as an accompaniment to meat.

Thanksgiving leftovers will keep (covered and refrigerated) until Christmas.

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